Make a paste by crushing the garlic with the side of the knife and adding salt and work into a coarse paste. Transfer to a bowl and add mayonnaise, buttermilk, lemon juice, scallions, parsley, and chives. Whisk in the olive oil and season with S/P to taste. Yield about 1-1/4 cup.

NOTE: If you do not use all of it the day you make it, it has a tendency to thin out because of the moisture in the scallions. If you like a thicker ranch you can use 1 tsp each of dried parsley and chives, and 2 Tsp of dehydrated onion flakes and it is thicker. I also sometimes use more mayo and less buttermilk, making certain the total of both is 1-1/4 cup to make it thicker for those that like it thicker. I really like it the way it is written out above. Makes a VERY refreshing iceberg wedge salad with bacon and cherry tomatoes.

I have stuck it in a blender w/ a little mayo, olive oil, salt, pepper, onion, fresh garlic and a large amount of fresh basil would be good. A little parm cheese too... maybe lemon juice or vinegar
But I see the elf is once again stealing the ideas right out of my notebook ....
:)